Cherry Berry Pie
If using frozen berries as I did, allow an extra 15 minutes for the pie to bake, for a total of 55 minutes once reducing the temperature to 350ºF (180ºC).
Prep Time 20 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 30 minutes mins
- 4 cups 1.25 kilos pitted cherries & mixed berries
- 3/4 cup 150 grams granulated natural cane sugar
- Freshly squeezed juice of 1 lemon
- 1/4 cup 37 grams flour
- One recipe for Foolproof Piecrust recipe here
- 1 egg lightly beaten with a splash of milk or cream
Preheat the oven to 425ºF (220ºC), with the rack adjusted to the lower middle setting.
Add the cherries & berries, sugar, lemon juice, and flour to a deep bowl. Stir until well combined. Set aside.
Roll one piecrust out into a 10-inch circle. Gently press it into a 9-inch pie plate (not deep dish).
Spoon the filling into the piecrust.
Roll the remaining crust into a 9-inch circle. Drape it over the filling. Use a scissor to trim the edges, if needed. Pinch the seams of the top and bottom crusts together to seal them. Crimp the crust into a design, or press the edges with the back of fork.
Brush the top with the egg mixture. Using a sharp paring knife, make a few slits in the top to create air vents so the pie can “breathe” as it bakes.
Bake for 15 minutes, then reduce oven temperature to 350ºF (180ºC). Bake for 35 to 40 minutes more, or until the crust is golden, and juices are bubbling from the filling. Let cool at least 2 hours before slicing.